In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, July 29, 2012

Pan Rolls

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       tbl           Active dry yeast -- OR 1 (1/4 oz) pkg.

1 1/2                   cups luke warm water

  2       whole         eggs  beaten

1/2       cup           vegetable oil -- OR melted margarine

  6       cups           Hot Roll Master Mix 

In a large bowl, dissolve yeast in water.  Whisk in eggs and oil. 

Add 5 c Hot Roll Mix and blend well.  Stir in additional mix until a soft dough is formed, but not too sticky.  Knead for 5 minutes until dough is smooth. 

Butter a bowl lightly, put in the dough ball, turn over to grease all sides.  Cover with a damp towel and let rise until double about 1 hour. 

Grease a 9 x 13 pan or 2 9 inch round pans.  Punch down dough.  Let rest 10 min. 

Divide into 24 to 30 equal segments and roll them into balls.  JP NOTE: AT THIS POINT THE BREAD DOUGH BALLS CANS BE FLASH FROZEN ON A COOKIE SHEET TO USE IN THE FUTURE IN ANY RECIPE YOU USE FROZEN BREAD DOUGH. Place in prepared pan(s).  Cover again and let rise until double in bulk. 

Preheat oven to 375.  Bake for 20-25 minutes until browned.  Brush tops with melted butter. 


  "You can make these as pan rolls or clover leaf rolls."

Yield:   "30 balls"

     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 6853 Calories; 246g Fat (32.7% calories from fat); 145g Protein; 996g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9230mg Sodium.  Exchanges: 65 1/2 Grain(Starch); 1/2 Lean Meat; 49 Fat.

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